Quinoa Kale Butternut Squash Salad

Every bite of this healthy and hearty Quinoa Kale Butternut Squash Salad is loaded with roasted squash, quinoa, kale, dried cranberries, and pumpkin seeds. Toss with green goddess dressing and enjoy! Naturally vegan, gluten free, and dairy free.

Prep Time18

Cook Time20

Total Time38

Course: Salad

Cuisine: American

Keyword: Fall Quinoa Salad, How To Massage Kale, Quinoa Butternut Squash Salad, Quinoa Kale Salad

Servings: people

Author: Silvia Dunnirvine

Ingredients

1 cup quinoa blend/ mix uncooked
6 kale leaves stem removed, chopped and massaged
2 cups butternut squash
1 cup dried cranberries
1 cup pumpkin seeds
1 tbsp olive oil
1 tsp cinnamon

Green Goddess Dressing

1 avocado
2 cloves garlic
1 lemon juiced
1/2 cup olive oil
handfull cilantro or parsley
salt and pepper to taste

Instructions

Rinse quinoa in cold running water. Cook quinoa according to package instructions. Drain and set aside.
Spread cubed butternut squash on to a lined sheet pan. Add a drizzle of olive oil and season with cinnamon. Roast at 400F degrees for 20 minutes.
Meanwhile add the copped kale to a big bowl, add a drizzle of olive oil and massage for 3-5 minutes until kale has softened.
Add the dressing ingredients to a food processor and pulse until creamy.
Add the salad ingredients; quinoa, kale and roasted squash to a bowl and toss with the dressing. Top with cranberries and pumpkin seeds and give it a toss before serving.

Notes

Greens: Substitute the kale for spinach, mixed greens, romaine, or another leafy green you like.
Quinoa: Substitute the quinoa for cooked farro, brown rice, cauliflower rice, or millet.
Squash: You can use any variety of roasted winter squash here, like acorn or delicata squash.
Dressing: If you want to change the green goddess dressing, I suggest using something herby or seasonal for fall in its place, like ginger rosemary dressing or citrus vinaigrette.

Nutrition